Cauliflower Piccata with Sun-Dried Tomatoes


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The key to perfectly cooking these cauliflower florets is slicing them in a way that there’s a flat, cut-side for the ultimate, steak-like sear. This way, there’s even browning on each side and a crispy, crunchy exterior. This dish boasts a heavy helping of capers, white wine, and fresh lemon juice--the trifecta of any tasty pasta dinner. Sun-dried tomatoes add a ping of sweetness and we're loving the shape of this Jovial Foods Farfalle pasta, which is perfect to swim in this luscious sauce. The shape of the pasta helps catch our delicious sauce, but nothing beats the flavor of our brown rice Jovial Foods pasta, which is organic and handcrafted in Italy! We love finding a quick fix for ingredients with integrity we can trust.

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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound Jovial Brown Rice Farfalle Gluten Free Pasta
  • 1 large head cauliflower, sliced into 1/2" steaks
  • 4 tablespoons canola oil, divided
  • Kosher salt, as needed
  • 1 medium shallot, finely chopped
  • 1/4 cup capers, drained and rinsed
  • 3/4 cup white wine
  • 1 cup vegetable broth
  • 1/2 cup vegan butter, cut into small cubes
  • Black pepper, freshly ground, to taste
  • 3/4 cup sun-dried tomatoes, sliced
  • 1 lemon, zested and juiced
  • Fresh parsley, for garnish
  • Red pepper flakes, for garnish


  • Step 1

    Bring a large pot of heavily salted water to a boil and cook pasta according to package directions. Reserve 1 cup pasta water (you may not use it all) and drain.

  • Step 2

    Heat 2 tablespoons oil in a large cast iron skillet. Cook cauliflower steaks until golden brown, about 3 minutes per side. Work in batches to make sure that the pan isn’t overcrowded--you may need to add more oil as you work. Transfer cauliflower to a paper towel-lined baking sheet and season with salt. Wipe out pan completely.

  • Step 3

    Add remaining 2 tablespoons canola oil to pan and cook shallots and capers until fragrant and softened, about 2 minutes. Add wine and let cook until reduced by half. Add broth and let cook until reduced and sauce has thickened slightly. Add butter, one cube at a time, stirring constantly. Add pasta and pasta water until a glossy sauce is achieved. Mix in reserved cauliflower, sun dried tomatoes, lemon zest, lemon juice, fresh parsley, and red pepper flakes. Season with salt and black pepper to taste, and serve immediately.